Aromatic mushrooms with roasted cherry tomatoes on rye toast

I love this aromatic mushroom meal! Its beautifully light but also filling.

Here I have presented this as a toast topper but it works very well as a great side dish. At home I am preparing this dish as an afternoon snack, light lunch or just if we are feeling peckish.

Its based on a cauliflower puree which is a plain, very low-calorie veggie, it nicely absorbs the flavors from the other ingredients. This give the meal a great creamy texture, beautifully blended with the other aromatic vegetables – mushrooms with thyme and roasted toms with basil.

Vegetables that are low in calories and full of nutrition, and rye toast packed with fibers! It will blow your mind! Enjoy.

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Aromatic mushrooms with roasted cherry tomatoes on rye toast

  • Servings: 2
  • Time: 50 min
  • Difficulty: easy
  • Print

Creamy light plant-based toast topper.


  • 1/4 cauliflower chopped into 2 cm cubes
  • 2 TBSP tahini
  • handful of parsley, roughly chopped
  • 1 TBSP nutritional yeast
  • salt & pepper to taste
  • 8-10 plum or cherry tomatoes, cut into halves
  • handful of fresh chopped basil
  • 1 TBSP coconut oil for the mushrooms
  • 6-8 organic mushrooms
  • 2-3 spring onions + a bit for decoration
  • 1 tsp thyme


  1. Pre-heat the oven to 200°c
  2. Roast the tomatoes with basil, splash of oil, salt & pepper to taste, for 30 min
  3. Steam the cauliflower for 15 min and mash it with the tahini, fresh parsley, nutritional yeast plus a pinch of salt & pepper
  4. In a splash of coconut oil fry the mushrooms with the thyme for 10 min, add the spring onions or finely chopped chives and cook for 5 more min
  5. Mix the mushrooms with the cauliflower mixture and roasted tomatoes, serve on a good quality slice of toasted rye bread
  6. Decorate with left over spring onions or chives.. and enjoy! 🙂

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